Instructions

1. Preheat the oven to 250 F (120 C).  If your oven doesn’t go down to this low of a temperature, set it to its lowest temperature and then open the oven door a crack.
2. Use a very sharp knife to remove all the fat from the skin.
3. You should be left with only the transparent skin.
4. Pat both sides dry and trim into smaller pieces (approx. 1″-by-1″).
5. Salt the pieces well and place on a wire rack placed over a tray. Place in the oven for 2 hours to dry out.
6. Remove the tray from the oven and transfer the pieces onto a clean tray.
7. Increase the temperature of the oven to max 440 F (230 C).
8. Once at temperature, place the tray into the oven and cook for 5-10 minutes allowing them to pop.   (Alternatively, you can pop the pork rinds by shallow frying them for 3-5 minutes in olive oil, lard, coconut oil, avocado oil.)
9. Season with salt and spices of your choosing.
10. Allow to cool completely before storing in a sealed container.  Makes approx. 30-50 pieces.